Orange Pepper Steak

Name: Orange Pepper Steak
Prep time: 1 h 21 min
Cook time: 1 h 21 min
Total time: 1 h 21 min
Yield: 8
Cuisine: Global
Ingredients: 907 grams boneless beef sirloin steak; 118 milliliters KRAFT Classic CATALINA Dressing; 1 teaspoons garlic salt; 2 green onions, chopped; 1 medium grated peel and juice from orange; 1 teaspoons pepper

You can never have too many main course recipes, so give Orange Pepper Steak a try. This recipe serves 8. One portion of this dish contains approximately 25g of protein, 7g of fat, and a total of 193 calories. It can be enjoyed any time, but it is especially good for valentin day. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up pepper, green onions, garlic salt, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Mix dressing, orange peel, orange juice, onions, pepper and garlic salt in large shallow dish until well blended.

Ingredients you will need

Orange Juice

Garlic Salt

Orange Zest

Onion

Pepper

Remove 1/4 cup of the dressing mixture; set aside for later use.

Add steak to remaining dressing mixture; turn to evenly coat both sides. Refrigerate at least 1 hour to marinate.

Ingredients you will need

Steak

Preheat broiler.

Equipment you will use

Broiler

Drain steak; discard marinade.

Ingredients you will need

Marinade

Steak

Place steak on rack of broiler pan. Broil, 2 to 3 inches from heat source, 8 min. on each side for medium doneness (160F).

Ingredients you will need

Steak

Equipment you will use

Broiler Pan

Cut steak into 8 pieces.

Ingredients you will need

Steak

Serve with reserved 1/4 cup dressing mixture.

Equipment

Broiler

Broiler Pan

Ingredients

Servings:

907grams

boneless beef sirloin steak 118milliliters

KRAFT Classic CATALINA Dressing 1teaspoons

garlic salt 2

green onions, chopped 1medium

grated peel and juice from orange 1teaspoons

pepper

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Two Vines Columbia Valley Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 7 dollars per bottle.